Bánh Ít Trần

Bánh Ít Trần
Prepare ingredients.
Soak 200 grams of peeled dried mung beans for at least 3 hours in water.
Drain the mung bean.
Move to a cooking pot.
Add the water (The water should just barely cover the mung bean).
Turn up the heat.
Bring to boil.
Turn heat to a lowest level.
Cover the cooking pot and simmer for 10-15 minutes.
Remove from the heat ...
Transfer into a bowl.
Mash the mung bean.
Add 1 teaspoon of salt.
Add 3 tablespoons of fried onion.
Chop 1 scallion finely.
Add the scallion pieces to the mung bean.
Mix the ingredients.
Remove the bones from 250 grams of pork belly.
Cut the pork belly into pieces (as shown in the picture).
Chop 1 onion finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the meat and chopped onion into the hot oil.
Fry until meat changes color.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Sauté for 2-3 minutes and then turn the heat off.
Add the meat to the mung bean.
Mix the ingredients.
And then put aside.
Heat 300-350 milliliters of water in a cooking pot and bring to boil.
Remove from the heat and let it cool down a bit.
Add 400 grams of glutinous rice flour to a bowl.
Add 1/2 teaspoon of salt.
Mix the ingredients.
Pour hot water gradually ...
... and stir in simultaneously ... ... until the dough starts to clump together.
Prepare an hand mixer with dough hooks.
Continue kneading for 2-3 minutes with the dough hook.
Cover the bowl well.
Leave to rest for at least 15 minutes.
Take 1 tablespoon of stuffing into the palm of your hand.
Shape into a small ball.
Repeat step 41-42 until all the stuffing has been used.
Flour the work surface. Use the tapioca flour.
Flour your palms.
Divide the dough into 2-3 equal parts.
...
Form the dough into a long cylinder (as shown in the picture).
...
Cut the dough into pieces (as shown in the picture).
Shape into a small ball.
Repeat step 45-51 until the dough has been used.
Heat 2-3 liters of water in a cooking pot. Bring to a boil.
Prepare 3 liters of cold water.
Flatten the ball of dough as thin as possible to form a large circle (as shown in the picture).
...
Place the stuffing on the dough.
Wrap it well.
Shape into a small ball.
Put the ball into the boiling water.
Cook in boiling water until the balls float to the surface.
Remove dumpling from boiling water ...
... and submerge in a bowl of cold water.
Prepare 250 milliliters of water in a cooking pot.
Add 80-100 milliliters of fish sauce.
Add 1 tablespoon of sugar.
Grate 1-2 garlic cloves.
Chop 1-2 red chili peppers finely.
Add the red chili pepper to the cooking pot.
Bring to boil.
Stir briefly.
Remove from the heat and let it cool down a bit.
Chop 1-2 scallions finely.
Transfer to a small bowl.
Heat 6-8 tablespoons of cooking oil in a pan.
Add the hot oil to the chopped scallion.
Mix in gently.
Prepare servings.
Add the sauce to a small bowl (at will).
Add 1 dumpling.
Add 1 teaspoon of chopped scallion.
Serve.

Description

Bánh ít trần is a Vietnamese sticky rice dumpling stuffed with mung bean and pork.

Ingredients

400 grams glutanious rice flour
3 tablespoons tapioca flour (3-4 tablespoons)
200 grams peeled dried mung beans
250 grams pork belly (substitute: chicken breast)
1 onion
2 scallions (2-3)
3 tablespoons fried onion
2 teaspoons salt
1⁄2 teaspoon pepper powder
80 milliliters fish sauce (80-100 ml)
1 tablespoon sugar
1 red chili peppers (1-2)
1 clove garlic (1-2 cloves)
8 tablespoons cooking oil